From Baja to the Chesapeake.
Fames est optimus coquus (Hunger is the Best Cook)

March 21, 2008

Sauted Oysters with a sherry-bechamel sauce

There's a delightful Seafood shop not far from where I live called Richard's Fish and Crabs, and this time of year, they've got fresh local oysters @ 3 doz / $15. I can't pass that up. So every payday, I stop and get 3 dozen, then stop at the liquor store for a couple six-packs, then (when I have time) stop at the kitchen sink and shuck and eat about a dozen of them with a cold beer. I should mention that I've bought oysters, mussels, crabs, and fish from Richards, and I've always been not just pleased, but absolutely delighted with the quality of the food and the service. If you live in Harford County, MD and you haven't checked them out yet, really -- you ought to. Nothing in my book tops fresh oysters. Thing is, you have about a week to enjoy them. After that, you're taking chances. So I've been finding other ways to prepare them. Fried oysters, oyster frittatas, oyster fritters, oysters on the half shell, oyster pies, stewed oysters, etc...Last night, I hit upon a dish that was really good, and thought I'd post it here. This week, Richards had really big Maryland oysters. So after I had dinner on for everyone else, I took a few minutes and decided to put these together for myself. (the rest of my family were born and raised in California, -- they don't have the same appreciation for the heavenly bi-valve that I have) It's pretty simple, only takes about 15 minutes once you have the oysters shucked. The thing you want to remember when cooking oysters, is that the oyster should be the star of the show. If you add so many ingredients that the oyster taste is covered up, then why bother? I used 6-8 of these really large oysters, but if your oysters aren't that big, you might want to use 10-12 of them.

Melt the butter in a cast iron skillet.Whisk the flour in until it's absorbed all the melted butter.Start adding the milk or cream, whisking frequently, until it starts to thicken, then keep adding it until you've got the whole pint in there.Now add your cheese, and stir that in until it's all melted.Now add the sherry, and keep tasting it until you like it.

For the oysters:6-8 large oysters3 Tbsp butter or margarineabout 1 tsp Old Bay seasoning

Shuck the oysters, and set them in a bowl. Drain any of the liquor from them.Melt the butter in a skillet, then put the oysters in, and sprinkle the old bay on top. Saute them until the edges begin to curl. Once they're ready, remove them to a bowl or plate. (a bowl will keep them from sliding around so much). Spoon some of the sherry-bechamel sauce over them and enjoy.

I didn't try it last night, but I bet a few flakes of tarragon sprinkled over top would make a tasty garnish.

Thanks for dropping by Mimi! It's been a while since I posted anything new here. I've got to get one of my daughters to help me out with some pics of our tamales. I'm hoping to get that one up next. Hope all is well with you.

About the Bi-Coastal cook

I grew up in Maryland, close to the Chesapeake bay. When I was 23(ish) I joined the Navy, and was stationed in San Diego, CA. It was there that I met my Lovely Charming Bride (LCB) and we lived there for about 23 years. We recently moved back to Maryland.
Having spent half my life on the East Coast, and half on the West Coast, I've had the opportunity to sample the best they both offer. I absolutely love the seafood available here, and I absolutely love the variety of tastes and foods available in Southern California.
I started this blog as an attempt to catalogue everything food-related pertaining to both coasts.